This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Wonderful Banana Cake

Read Reviews (346)

"Quick and easy flavorful banana cake. Frost with whipped cream, if desired." — Carolyn Micklas

Ingredients Edit and Save

Watch video tips and tricks

Tiramisu Layer Cake

Fabulous Fudge Chocolate Cake

Coco-Cola Cake III

Better than Sex Cake II

How to Make a Robot Cake

Chocolate Zucchini Cake III

A-Number-1 Banana Cake

Lemon Cake

Pineapple Upside-Down Cake V

Baking Powder vs Baking Soda

Original recipe makes 1 -9x13 inch cake Change Servings

1 (18.25 ounce) package yellow cake mix
2 very ripe bananas, mashed

1 teaspoon baking soda

Check All Add to Shopping List

Directions

Prepare yellow cake mix according to package directions.
Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

Kitchen-Friendly View

ADVERTISE WITH US

Update: I made this cake again today and used the baking method in the recipe; placing the cake in a cold oven. I do not recommend this. The cake was overdone on the top and the exterior was rather chewy. I had to take it out at 50 minutes as it was starting to burn. I am going back to the pre-heated oven. 9/17:Wow, this is fabulous! I used a Duncan Hines butter yellow cake mix plus used 3 bananas, added 1/2 tsp of cinnamon and 1 cup of sour cream. This was so very moist and so tasty!!! Delicious! I baked for 40 min in a preheated oven and it was perfect! Thanks so much for an easy and tasty cake!

—Butterfly Flutterby

See full review »

Most Helpful Critical Review

Sep 05, 2002

very moist. A good way to use ripe bananas if you're going to be making a cake anyway.

—CHEF ANDRE

See full review »

390 Ratings

See other versions of this recipe!

Dec 08, 2003

Love this recipe but watch the baking time. I didn't read all the reviews and just set my oven timer for 1 hr as directed in recipe. The cake was black. Had to throw out and start over. Baked second cake for just 35 minutes as directed on cake box. Made with 3 bananas, very moist but not mushy at all. Made a frosting of 1 tub of coolwhip, 1 small pkg of bananacream instant pudding and 1 cup of milk. Sprinkled chopped walnuts on frosting. Took to a dessert pot luck and everyone loved it. Will make again.

—ALEXJULIAJACKSMOM

See full review »

Aug 09, 2006

this is an awesome cake. I made a few small changes. I had 2 bananas and wanted it moist so I added 1/2 C applesauce and 2 tsp cinnamon. I made a cream cheese frost: 1 pckg Cream cheese, 1 C butter, 2C confectioner's sugar and 1-2 Tsp vanilla extract. I put this in the fridge while the cake was baking. I let the cake cool, then I cut it in half and put 1/3 of the frost on one half of the cake, then I had frozen blueberries, rasberries and strawberries that I put over the frost. then I put the other 1/3 of frost over the fruit. I put the other half over this and covered it with the rest of the frost and grated toblerone dark chocolate over it. tastes like a million dollars after chilling 1 hour in the fridge. thanks its yummmmmy

—smile4me

See full review »

Mar 02, 2008

Definitely worth the 5 stars! I always have leftover bananas (my kids won't eat them if they have even one spot!) and don't have time for a long complicated recipe. This really fits the bill, and I was pleasantly surprised how good it came out. It smells wonderful while cooking. I pre-heated the oven and baked for 40 minutes which was perfect. I did add 1 tsp cinnamon and 1 cup choc chips. I agree with another reviewer, I don't think it needs the chocolate chips, so I won't be doing that again. It is sweet enough to not need a frosting but is really good with also. I am so glad I found this recipe and highly recommend it. We couldn't wait for it to cool in the fridge, we ate it warm from the oven :) Update: I made this with a Butter Pecan cake mix and it was just as good, if not better. Tip: if you're short on bananas, you can throw in one of those little applesauce cups (I've done this when I've only had 2 bananas, makes the batter thinner but the cake still turns out great in the end, very moist).

—B_32

See full review »

Aug 12, 2004

this is the best moist cake ive ever had. my husband begs me to make this twice a month or more. i use for frosting is banana cream instant pudding with using only one cup milk and make it, then ad i 16 ounce container of cool whip and fold the pudding and cool whip together and use that for the frosting.and just keep your cake in the frig. and its like having a cake from some high $$$$$$$ restraunt! gotta try it.

—JCADIERE29

See full review »

Nov 17, 2007

I don't normally review a recipe, but with this one I just had to! I followed it exactley, with just a few additions. Fisrt I added one extra banana than what was called for, and also added a small package of chopped walnuts (poured them into the dry ingredients so they would not fall to the bottom while baking). I was a little nervous about using fresh bananas (I didn't have any ripe ones on hand) But to my surprise it came out AWESOME!!! It tasted like I spent a ton of time and ingredients on it, which is not the truth at all!! I would recommend this recipe to anyone that enjoys banana cake or bread because you just cant beat how good and easy this one is! I will be making this cake from here on out!

—the sooper melly!

See full review »

Jun 24, 2007

I made this and added three bananas and 1 teaspoon of cinnamon. I baked it in 2 9 inch pans at the time recommended on the box. I frosted with with a cream cheese and pecan frosting. It was the best banana cake I have ever made or eaten!! It tastes very homemade. I made a very complicated one several weeks ago and it can't compare to the flavor and moistness of this cake. I threw the long recipe away and have replaced it with this one. Thanks for sharing this recipe!!

—busybee

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Banana Cake IX

Banana Loaf Cake I

Banana Loaf Cake II

Surprise Banana Cake

Banana Angel Food Cake

Banana Cake X

Banana Upside-Down Cake

Banana Cake I

Banana Cake VIII

A-Number-1 Banana Cake

ADVERTISE WITH US

Nutrition

Calories
102 kcal
5%

Carbohydrates
19.1 g
6%

Cholesterol
< 1 mg
< 1%

Fat
2.5 g
4%

Fiber
0.5 g
2%

Protein
1.1 g
2%

Sodium
194 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Wonderful Banana Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 102
Calories from Fat: 23

% Daily Value *
Total Fat 2.5g 4 %
Saturated Fat 0.4g 2 %
Cholesterol < 1mg < 1 %
Sodium 194mg 8 %
Potassium 53mg 1 %
Total Carbohydrates 19.1g 6 %
Dietary Fiber 0.5g 2 %
Protein 1.1g 2 %
Sugars 10.5g
Vitamin A < 1 %
Vitamin C 1 %
Calcium 4 %
Iron 3 %
Thiamin 5 %
Niacin 5 %
Vitamin B6 3 %
Magnesium 2 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.